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These homemade Black Bean Burgers are so thick, hearty, flavorful, and delicious that even the most dedicated of carnivores will be asking for seconds. Best of all, they’re super easy to make and freezer-friendly!
Even if black beans aren’t your thing, these black bean burgers might be – your new thing, that is. Boasting 19 grams of protein and 16 grams of fiber per patty, these moist and flavorful black bean burgers are nothing to scoff at. My favorite meat free dinner to enjoy year-round, these delicious burgers are so easy to make – no food processor required! Plus, my whole family loves ’em. What more could I for?
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Black beans: Use canned, or cook your own.
- Onion, green bell pepper, and fresh garlic: Finely chopped onions and bell peppers add flavor, moisture, and texture to the patties. I like to sauté the veggies in a little olive oil before adding them to the burger mixture.
- Olive oil: Used to sauté the veggies.
- Seasoning: The burger patties are flavored with a combination of garlic powder, smoked paprika, chipotle chili powder, cumin, salt, and black pepper.
- Breadcrumbs: Used as a binder to help hold the patties together and add texture.
- Eggs: A secondary binder that helps the ingredients stick together. For a vegan alternative, use a flax egg (a mixture of ground flaxseed and water).
- Ketchup and Worcestershire sauce: Adds moisture and depth of flavor.
How to Make Black Bean Burgers
1. Prepare the oven: Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2. Bake the Beans: Evenly distribute the drained, rinsed, and drained black beans to your prepared baking sheet. Transfer to the oven and bake for 15 minutes, then remove the beans from the oven and set aside. Baking the beans in the oven partially dehydrates the beans, presenting the burgers from becoming soggy. Increase the oven temperature up to 375℉.
3. Sauté the veggies: Add the olive oil to a large skillet set over medium heat. Add the onions and bell pepper and cook for 5-7 minutes or until softened. Add the garlic and cook for another two minutes, stirring continuously, until fragrant. Remove from heat.
4. Cool the veggies and combine: Transfer the softened veggies to a large mixing bowl and allow them to cool to room temperature before adding the garlic powder, smoked paprika, chipotle chili powder, cumin, breadcrumbs, eggs, ketchup, Worcestershire Sauce, salt, and black pepper.
5. Mash and add the black beans: Mash everything together using a potato masher, then add the black beans and mash again, leaving some “big” chunks of beans.
6. Form into patties: Use your hands to form patties from the bean mixture, then transfer to a large baking sheet lined with parchment paper.
7. Bake: Bake in the oven for 15 minutes, then turn the patties over carefully and bake for another 10 minutes. As the burgers bake, prepare the Sriracha mayonnaise in a separate bowl.
8. Assemble: Remove from the oven and place on a hamburger bun. Top with the sriracha mayonnaise and dress with your favorite toppings.
Can I Cook These Burgers on the Stovetop?
Yes. To cook these black bean burgers on the stovetop, heat a couple tablespoons of olive oil in a large skillet set over medium heat. Add the patties to the skillet and cook for approximately 5-6 minutes per side, or until crisp on the outside and cooked through.
What Toppings Are Good On Black Bean Burgers
If you ask me, a good burger has traditional tomato, lettuce, and red onion with a thick, messy layer of sauce (or sauces). Ketchup and mustard are great, but chipotle mayo (in the recipe card below), garlic aioli, BBQ sauce, or ranch dressing are favorites.
Other delicious toppings include: cheese (Pepper jack, sharp cheddar, provolone, or American), pickles, bacon, pineapple, fried egg, sauteed mushrooms, or even coleslaw are good.
Storing, Freezing, and Reheating Black Bean Burgers
Storing Black Bean Burgers: Transfer the cooked and cooled black bean burgers to an airtight container in the refrigerator for up to 3-4 days.
Freezing Black Bean Burgers: You can freeze these cooked or uncooked.
- Freezing cooked burgers: Allow the burgers to cool completely before placing them on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours). Transfer the frozen burgers to a freezer-safe bag, placing parchment paper between each burger to prevent sticking. Store in the freezer for up to 3 months.
- Freezing Raw Burgers: Place the raw patties on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between each patty. Freeze for up to 3 months.
Reheating Frozen Black Bean Burgers:
- Microwave: Heat on high for approximately 2-3 minutes, flipping halfway through. Add additional time until cooked through.
- Stovetop: Heat the frozen burgers in a small amount of oil in a large skillet set over medium-low heat. Cook for 5-7 minutes on each side until cooked through.
- Oven: Preheat the oven to 350°F (175°C). Transfer the frozen patties to a baking sheet lined with parchment paper and bake for approximately 20-25 minutes, or until heated through.
More Delicious Sandwich Recipes
- Italian Beef Sandwich
- French Dip Sandwich
- Banh Mi (Vietnamese Sandwich)
- Ham and Cheese Breakfast Croissants (Freezer-Friendly)
- Philly Cheesesteak Recipe
If you try making this Black Bean Burger Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Black Bean Burgers Recipe
Ingredients
- 2 (15-ounce) cans black beans, drained, rinsed, and dried
- 1 tablespoon olive oil
- ½ onion, finely diced
- ½ green bell pepper, finely diced
- 3 cloves garlic, minced
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1½ teaspoon cumin
- ½ cup breadcrumbs
- 2 large eggs
- 2 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- 1½ tablespoon Sriracha
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- Transfer the drained, rinsed, and dried beans to the prepared baking sheet in an even layer. Transfer to the oven and bake for 15 minutes. Remove the beans from the oven and set aside. Turn oven temperature up to 375℉
- Add the olive oil to a large skillet set over medium heat. Add the onions and bell pepper and cook for 5-7 minutes or until softened. Add the garlic and cook for another two minutes, stirring continuously, until fragrant. Remove from heat.
- Transfer the softened veggies to a large mixing bowl and allow it to cool to room temperature before adding the garlic powder, smoked paprika, chipotle chili powder, cumin, breadcrumbs, eggs, ketchup, Worcestershire Sauce, salt, and black pepper.
- Mash everything together using a potato masher, then add the black beans and mash again, leaving some "big" chunks of beans.
- Use your hands to form patties from the bean mixture – each pattie will be a little more than 1/3 of a cup and transfer to a large baking sheet lined with parchment paper.
- Bake for 15 minutes, then turn the patties over carefully and bake for another 10 minutes.
- As the burgers are baking, prepare the Sriracha mayonnaise. Add the mayonnaise, Sriracha, and lemon juice to a small bowl with a little salt and pepper and mix together with a small whisk.
- Remove the black bean burgers from the oven and place on a hamburger bun. Top with the sriracha mayonnaise and dress with your favorite toppings.
Notes
- Note: The nutritional information is for the patty only. It does not account for the burger bun and toppings.
- Leftovers: Store leftover burger patties in an airtight container in the refrigerator for up to 5 days. Reheat them over medium heat in a large skillet or in the microwave until heated through.
- Freezing: “Flash fresh” the patties. Place the raw patties on a baking sheet lined with parchment paper and transfer to the freezer for about an hour. Remove the patties from the freezer, transfer them to a freezer-safe ziplock bag, and freeze them for up to 3 months. Thaw completely before cooking, or cook from frozen over medium heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
